DYNAMICS OF MICROORGANISMS THAT PLAY A ROLE IN INCREASING CACAO BEANS (Theobroma Cacao) QUALITIES THROUGH FERMENTATION PROCESS AND ITS APPLICATIONS
Cocoa beans are an important agricultural commodity for the Indonesian economy. One factor that affects the quality of cocoa beans is fermentation. The fermentation of cocoa beans that has been done so far depends on environmental conditions and microbes that work. This study aims to isolate and sel...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/37071 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |